JIAOZHI RECIPES

JIAOZI (CHINESE PORK AND SHRIMP DUMPLINGS) | ALLRECIPES

Jiaozi (Chinese Pork and Shrimp Dumplings) | Allrecipes image

Traditional Chinese dumplings made all of the time. Dipping sauce: soy sauce, sugar, ginger, sesame oil, salt, minced garlic, black or white vinegar, sesame seeds, or hot sauce.

Provided by lbudder

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

1?½ cups cold water, divided
1 tablespoon cornstarch
1 pound fatty ground pork
½ pound uncooked medium shrimp - peeled, deveined, and chopped
1 head Napa cabbage, finely chopped
1 bunch fresh chives, chopped
3 stalks green onions, chopped
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
2 teaspoons dry white wine
1 teaspoon soy sauce, or more to taste
1 teaspoon sesame oil, or to taste
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups all-purpose flour

Steps:

Mix 1/2 cup cold water and cornstarch in a bowl until combined. Combine the filling: pork, shrimp, cabbage, chives, onions, ginger, garlic, cornstarch paste, wine, soy sauce, sesame oil, salt, and pepper in a large bowl and mix well.
Mix flour and remaining water and knead the dough into a smooth ball. Use extra water/flour to get a slightly smooth and sticky ball. Let sit for 30 minutes. Divide the dough into little balls that roll out into 4-inch diameter circles. You will have about 30 dough circles.
Place 2 teaspoons of the filling onto the middle of each of the dough circles.
Wrap by folding the dough circles with filling in the middle in half and pinching the edges to seal.
Bring a large pot of salted water to a boil. Gently add about 10 dumplings into the boiling water. Bring the water back to a boil and add 1/2 cup more cold water. Repeat this twice before taking the dumplings out to serve; the pork filling should no longer be pink and shrimp should be firm. Repeat the boiling and adding of cold water with each batch of dumplings. Adding the cold water between boils reduces the starch buildup in the water.

Nutrition Facts : Calories 279.3 calories, CarbohydrateContent 28.1 g, CholesterolContent 79.9 mg, FatContent 9.5 g, FiberContent 2.1 g, ProteinContent 19.2 g, SaturatedFatContent 3.3 g, SodiumContent 415 mg, SugarContent 1.3 g

JIAOZI RECIPE - FOOD.COM

Jiaozi Recipe - Food.com image

These crescent-shaped dumplings have evolved from won tons. Popular in central and northern China they are no longer thought of as a simple snack but are now considered a specialty dish associated with festivals. Cook time includes 20-minute resting time. From Ethnic Cuisine.

Total Time 1 hours 35 minutes

Prep Time 1 hours

Cook Time 35 minutes

Yield 50 dumplings

Number Of Ingredients 12

Ingredients

1 lb fresh ground pork, not too lean
1 tablespoon light soy sauce
1 1/2 teaspoons salt
1 teaspoon shaoxing rice wine
1/2 teaspoon sesame oil
3 1/2 ounces cabbage, very finely chopped
2 teaspoons finely chopped fresh gingerroot
2 teaspoons finely chopped scallions
1/2 teaspoon white pepper
50 round wonton skins, about, 2 3/4 inches in diameter
all-purpose flour, for dusting
chili or soy dipping sauce, to serve

Steps:

To make the filling mix the pork with the soy sauce and 1/2 teaspoon of the salt. Stir carefully, always in the same direction, to create a thick paste. Add the rice wine and oil. Mix in the same direction. Cover. Let rest 20 minutes.
To prepare the cabbage, sprinkle with the remaining salt to help draw out the water. Add the ginger, scallion, and pepper and knead for at least 5 minutes into a thick paste. Combine with the filling.
To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand. Moisten the edges with water, then seal the edges with 2-3 pleats on each side and transfer to a lightly floured board.
To cook the dumplings, bring 4 cups water to a boil in a large pan. Drop in about 20 dumplings at a time, stirring gently with a chopstick to prevent them sticking together. Cover, the return to a boil and cook for 2 minutes. Uncover and add a generous cup cold water. Return to a boil, then cover and cook for an additional 2 minutes. Remove with a slotted spoon and keep hot while you cook the remaining jiaozi. Serve with dipping sauce.

Nutrition Facts : Calories 51.5, FatContent 2, SaturatedFatContent 0.7, CholesterolContent 9.3, SodiumContent 142.6, CarbohydrateContent 4.8, FiberContent 0.2, SugarContent 0.1, ProteinContent 3.2

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